Ingredients
Scale
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Feel free to substitute the peaches with nectarines or the strawberries with raspberries—just like my mother would, adapting to what was fresh and available.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter.
- In a large bowl, combine the sliced peaches and strawberries with granulated sugar, lemon juice, and vanilla extract. Stir gently and let it sit for about 10 minutes. This step reminds me of the time I spent in Nonna Rosa’s garden, patiently waiting for the fruit to macerate and release its natural juices.
- In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and stir until the mixture is crumbly. This crumble topping was always my favorite part, especially when I was allowed to sneak a taste before it went on the fruit.
- Pour the fruit mixture into the prepared baking dish, spreading it evenly. Sprinkle the crumble topping over the fruit.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly. The aroma will fill your kitchen, reminiscent of those cozy afternoons when my daughters and I would bake together, sharing stories and laughter.
- Let it cool slightly before serving. Enjoying the first spoonful, you’ll understand why this dish is a beloved family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International